Thai Chicken Lettuce Wraps

By courtneyepowell

Ingredients

• 1/4 cup soy sauce
• 3 Tbsp. lime juice
• 2 tsp. sugar
• 1/2 tsp. grated lime zest
• 1 jalapeño, seeded and minced
• 2 Tbsp. vegetable oil
• 3 garlic cloves, thinly sliced
• 3/4 pound boneless, skinless chicken breasts, diced
• 3/4 pound yellow squash, diced
• 6 scallions, coarsely chopped
• 1/4 cup shredded carrot
• 1/4 cup chopped cilantro
• 12 Boston lettuce leaves
• Chopped peanuts

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

In a medium bowl, combine soy sauce, lime juice, sugar, lime zest and jalapeño; set aside.

In a large skillet, heat oil over low heat. Add garlic and cook, stirring, until golden, 2 minutes.

Add chicken and cook 1 minute. Add squash and season with salt and pepper. Cook, stirring, until squash is barely tender, 2 minutes more.

Add reserved sauce and scallions, and simmer 2 minutes. Remove from heat and stir in carrot and cilantro.

Spoon mixture into lettuce leaves. Garnish with peanuts and serve.